Semjon, B.; Bartkovský, M.; Očenáš, P.; Regecová, I.; Megyesy Eftimová, Z.; Výrostková, J.; Mesarčová, L.; Kováčová, M.; Várady, M.; Šuľáková, L.;
et al. The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties. Fermentation 2025, 11, 27.
https://doi.org/10.3390/fermentation11010027
AMA Style
Semjon B, Bartkovský M, Očenáš P, Regecová I, Megyesy Eftimová Z, Výrostková J, Mesarčová L, Kováčová M, Várady M, Šuľáková L,
et al. The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties. Fermentation. 2025; 11(1):27.
https://doi.org/10.3390/fermentation11010027
Chicago/Turabian Style
Semjon, Boris, Martin Bartkovský, Peter Očenáš, Ivana Regecová, Zuzana Megyesy Eftimová, Jana Výrostková, Lýdia Mesarčová, Mariana Kováčová, Matúš Várady, Lucia Šuľáková,
and et al. 2025. "The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties" Fermentation 11, no. 1: 27.
https://doi.org/10.3390/fermentation11010027
APA Style
Semjon, B., Bartkovský, M., Očenáš, P., Regecová, I., Megyesy Eftimová, Z., Výrostková, J., Mesarčová, L., Kováčová, M., Várady, M., Šuľáková, L., & Marcinčák, S.
(2025). The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties. Fermentation, 11(1), 27.
https://doi.org/10.3390/fermentation11010027
